Main courses · Vegetarian
Chilli con tempeh
To make this recipe vegan, omit cheese and sour cream. Or substitute sour cream with the Cashew sour cream, find the recipe on Cookidoo®.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 20 min
- Total
- 20 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Rating
- Well rated
- brown onion
- 1
- garlic
- 3 cloves
- fresh chilli
- 1
- tempeh
- 7.1 oz
- extra virgin olive oil
- 1.8 oz
- canned chopped tomatoes
- 14 oz
- ground cumin
- 1 tsp
- ground coriander
- 1 tsp
- cinnamon quill
- 1
- tamari
- 1 tbsp
- mustard powder
- 1 tbsp
- tomato paste
- 1.8 oz
- sea salt
- 1–2 pinches
- canned kidney beans
- 14 oz
- fresh coriander leaves
- 3 sprigs
- grated cheddar cheese
- 3.5–5.3 oz
- sour cream
- 7.1 oz
- tortillas
- tortillas
- lime
- lime
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 30.4 g
- Energy
- 3,619.2 kJ
- Calories
- 865 kcal
- Fat
- 63.2 g
- Fibre
- 12.3 g
- Carbohydrates
- 39 g
Cooking instructions are available on the original Cookidoo® page.
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